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POTATO SOUFFLÉ |
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| Ingredients: |
1 T Butter
2 T Freshly Grated Parmesan
1 pack (3.6oz) Instant Roasted Garlic Mashed Potatoes
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2 Eggs, Separated
3/4 Cup Heavy Whipping Cream
1 T Chives
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| Procedures: |
Prepare the mashed potatoes according to package directions, and cool completely.
Preheat the oven to 350o.
Butter the bottom and sides of a 1.5 quart soufflé dish.
Add the Parmesan to the dish and roll the dish to coat the inside.
In a bowl, combine the cooled potatoes, egg yolks, cream, chives, salt and pepper.
The process can be stopped at this point until ready for cooking.
In another bowl, beat the egg whites until stiff peaks form. Do not overbeat.
Stir 1/3 of the egg whites into the potato mixture.
Gently fold in the remaining egg whites until just incorporated.
Transfer the mixture to the prepared soufflé dish.
Bake 60-65 minutes or until puffy and golden brown.
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| Notes: |
2018-01-15: served with a London broil and roasted asparagus.
2014-01-11: served with pork schnitzel.
2009-02-14: Lyd served this to Kate, Sal, and Margaret.
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01/20/2018
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